baked chicken egg rolls on a plate
Print Recipe
5 from 6 votes

Baked Chicken Egg Rolls

A healthier version of a traditional egg roll. These baked chicken egg rolls are loaded with lean chicken and fresh veggies without all the grease. 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Main Course
Cuisine: American, Asian
Keyword: cabbage, chicken, chinese, egg rolls
Servings: 12 Egg rolls
Calories: 102kcal
Author: Ty


  • 1/2 lb minced chicken breast
  • 12 egg roll wrappers
  • 2 c red cabbage shredded
  • 1 c carrots shredded
  • 1 c red radish shredded
  • 1/4 c cilantro optional
  • 2 tbsp scallions
  • 4 garlic cloves chopped
  • 2 tsp ginger finely grated
  • 2 tbsp canola oil
  • 1 tbsp oyster sauce
  • 2 tsp soy sauce low sodium
  • 1 tsp fish sauce
  • 1/4 tsp kosher salt
  • 1/4 tsp white pepper
  • cooking spray


  • In a skillet over medium heat add the canola oil. Allow the oil to heat and add the minced chicken, scallion, garlic, ginger, salt, and white pepper. Mix well and allow to cook controlling the heat.
  • Cook about 3/4ths of the way and add the cabbage, carrots, and radish. Stir then add the oyster, soy, and fish sauce. Toss to blend and allow to cook another 2 minutes. Top with cilantro and turn off the heat to cool.
  • Divide the filling evenly between the wrappers. About 1 1/2 tbsp each. To fold the egg rolls, follow the instructions on the package or see the tutorial above and line on a baking sheet. Generously spray the egg rolls with cooking spray of brush with canola oil.
  • Bake in a 425 degree preheated oven for 15-20 minutes or until they brown and the edges crisp.


Serving: 0g | Calories: 102kcal | Carbohydrates: 12g | Protein: 6g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 13mg | Sodium: 376mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1985IU | Vitamin C: 14.9mg | Calcium: 30mg | Iron: 0.8mg